Ripe nectarine and toasted pepita salad
2 - 3
PersonalPoints™ per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Easy
The combination of juicy ripe nectarine, salty feta cheese, crunchy roasted pumpkin seeds, and lots of crisp romaine lettuce makes this salad superbly satisfying, colorful, and full of flavor and texture. We also love how you can make it, start to finish, in just 10 minutes. It's the perfect appetizer before a dinner party or to bring to a potluck. The simple dressing features sliced shallots, apple cider vinegar, olive oil, water, ground coriander, salt, and a touch of cayenne pepper for some heat. You can use goat cheese instead of the feta, almonds instead of the pumpkin seeds, and plums instead of the nectarines if you prefer.
Ingredients
Uncooked shallot(s)
3 small, thinly sliced
Apple cider vinegar
5 tsp
Olive oil
2 tsp
Water
2 tsp
Ground coriander
¾ tsp
Table salt
½ tsp
Cayenne pepper
⅛ tsp
Nectarine(s)
1 item(s), medium, or 2 plums, halved, pitted, and cut into wedges
Romaine lettuce
1 head(s), cut crosswise into 1-inch-wide strips (7 cup)
Uncooked red onion(s)
½ small, thinly sliced
Reduced-fat feta cheese
¼ cup(s), coarsely crumbled f
Roasted pumpkin seed kernels
1½ Tbsp, or sliced almonds, toasted